Spread all ingredients over the top of the pork shoulder.
Squeeze juice from the oranges and limes over the pork before placing the rinds into the pot.
Pour the can of ginger ale over the pork shoulder.
Cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 100 minutes.
Once the Instant Pot has completed cooking, use the natural pressure release NPR method. I usually let it NPR for 25 minutes and then release any remaining pressure.
Ensure that all the pressure has been released before opening the pot.
Carefully remove the pork from the Instant Pot and discard the remaining liquid.
Place on a cutting board and shred.
For crispy edges, brown your shredded pork in a skillet for a few minutes before serving.